Aroma active compounds in foods: chemistry and sensory properties
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Washington, DC
American Chemical Society
2001
|
| Schriftenreihe: | ACS symposium series
794 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XIV, 289 S. graph. Darst. |
| ISBN: | 0841236941 |
Internformat
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Datensatz im Suchindex
| _version_ | 1804128912684351488 |
|---|---|
| adam_text | Contents
Preface..............................................................................................................xiii
1. Chemical and Sensory Characterization of Food Volatiles:
An Overview................................................................................................1
Karl-Heinz Engel
Instrumental Analysis of Food Flavors
2. Odor-Active Compounds of Dry-Cured Meat:
Italian-Type Salami and Parma Ham......................................................9
I. Blank, S. Devaud, L. B. Fay, C. Cerny, M. Steiner,
and B. Zurbriggen
3. Aroma-Active Benzofuran Derivatives: Analysis,
Sensory Properties, and Pathways of Formation..................................21
Peter Winterhalter and Bemd Bonn lander
4. Volatile Constituents of Asafoetida........................................................33
Gary Takeoka
5. Gas Chromatographic Analysis of Chiral Aroma
Compounds in Wine Using Modified Cyclodextrin
Stationary Phases and Solid Phase Microextraction............................45
Susan E. Ebeler, Gay M. Sun, Allen K. Vickers,
and Phil Stremple
6. Sensing Systems for Flavor Analysis and Evaluation...........................57
Xiaogen Yang, Jeanne M. Davidsen, Robert N. Antenucci,
and Robert G. Eilerman
7. Novel Aspects of Tomatillo Flavor.........................................................73
R. J. McGorrin and L. Gimelfarb
IX
Correlation between Sensory Properties and
Chemical Structures of Flavor Components
8. Descriptors for Structure-Property Correlation
Studies of Odorants................................................................................93
Helmut Guth, Katja Buhr, and Roberto Fritzler
9. Influence of the Chain Length on the Aroma Properties
of Homologous Epoxy-Aldehydes, Ketones, and Alcohols................109
P. Schieberle and A. Buettner
10. Flavor Chemistry of Peppermint Oil (Mentha
piperitaL.)..............................................................................................119
Matthias Gtintert, Gerhard Krammer, Stefan Lambrecht,
Horst Sommer, Horst Surburg, and Peter Werkhoff
11. Chemical and Sensory Properties of Thiolactones.............................138
K.-H. Engel, A. Schellenberg, and H.-G. Schmarr
Synthetic, Thermal Reaction, and Enzymatic
Approaches to Flavor Components
12. Synthetic Approaches to Chiral Flavor Components........................151
Wilhelm Pickenhagen
13. Specificity of Glycosidases from Tea Leaves
toward Glycosidic Tea Aroma Precursors.........................................167
Akio Kobayashi, Kikue Kubota, Dongmei Wang,
and Takako Yoshimura
14. Biosynthesis of y-Nonalactone in Yeast...............................................176
L.-A. Garbe, H. Lange, and R. Tressl
15. The Formation of Strecker Aldehydes................................................183
H. Weenen and J. G. M. van der Ven
16. Analysis of Low Molecular Weight Aldehydes Formed
during the Maillard Reaction...............................................................196
John Didzbalis and Chi-Tang Ho
17. Chiral 1,3-Octanediol Synthetic Studies Using
Enzymatic Methods as Key Steps........................................................208
M. Nozaki, M. Ikeuchi, and N. Suzuki
18. Formation Pathways of 3-Hydroxy-4,5-dimethyl-
2[5H]-furanone (Sotolon) in Citrus Soft Drinks................................218
W. Schwab, T. KSnig, B. Gutsche, M. Hartl, R. HUbscher,
and P. Schreier
Additional Properties of Flavor Components
and Flavors
19. Antimicrobial Activities of Isothiocyanates........___..........................229
Hideki Masuda, Yasuhiro Harada, Noriaki Kishimoto,
and Tatsuo Tano
20. Processing Modulation of Soymilk Flavor Chemistry.......................251
Yu-Wen Feng, Terry E. Acree, and Edward H. Lavin
Indexes
Author Index...................................................................................................267
Subject Index...................................................................................................269
XI
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| spelling | Aroma active compounds in foods chemistry and sensory properties Gary R. Takeoka, ed. ... Washington, DC American Chemical Society 2001 XIV, 289 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier ACS symposium series 794 Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aromastoff (DE-588)4130237-0 gnd rswk-swf Sensorische Prüfung (DE-588)4054562-3 gnd rswk-swf Chemische Analyse (DE-588)4009840-0 gnd rswk-swf Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content (DE-588)1071861417 Konferenzschrift gnd-content Lebensmittel (DE-588)4034870-2 s Aromastoff (DE-588)4130237-0 s Physikalisch-chemische Eigenschaft (DE-588)4369521-8 s DE-604 Chemische Analyse (DE-588)4009840-0 s Sensorische Prüfung (DE-588)4054562-3 s Takeoka, Gary R. 1954- Sonstige (DE-588)123441846 oth ACS symposium series 794 (DE-604)BV000003091 794 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009622900&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Aroma active compounds in foods chemistry and sensory properties ACS symposium series Lebensmittel (DE-588)4034870-2 gnd Aromastoff (DE-588)4130237-0 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Chemische Analyse (DE-588)4009840-0 gnd Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd |
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| title | Aroma active compounds in foods chemistry and sensory properties |
| title_auth | Aroma active compounds in foods chemistry and sensory properties |
| title_exact_search | Aroma active compounds in foods chemistry and sensory properties |
| title_full | Aroma active compounds in foods chemistry and sensory properties Gary R. Takeoka, ed. ... |
| title_fullStr | Aroma active compounds in foods chemistry and sensory properties Gary R. Takeoka, ed. ... |
| title_full_unstemmed | Aroma active compounds in foods chemistry and sensory properties Gary R. Takeoka, ed. ... |
| title_short | Aroma active compounds in foods |
| title_sort | aroma active compounds in foods chemistry and sensory properties |
| title_sub | chemistry and sensory properties |
| topic | Lebensmittel (DE-588)4034870-2 gnd Aromastoff (DE-588)4130237-0 gnd Sensorische Prüfung (DE-588)4054562-3 gnd Chemische Analyse (DE-588)4009840-0 gnd Physikalisch-chemische Eigenschaft (DE-588)4369521-8 gnd |
| topic_facet | Lebensmittel Aromastoff Sensorische Prüfung Chemische Analyse Physikalisch-chemische Eigenschaft Aufsatzsammlung Konferenzschrift |
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